Whether you prefer hearty meat or savory vegetables, our homemade soups will warm you up from the inside. Pair a steaming hot bowl with one of our wholesome artisan breads for a complete meal your family will love.

INGREDIENTS
3 - 14 1/2 ounce cans reduced-sodium chicken broth
1 - 28 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - fennel bulb, trimmed, quartered, cored, and sliced
1 - cup chopped onion
1 - 8 ounce bunch fresh kale, stemmed and chopped (8 cups)
1 - 9 ounce package refrigerated cheese-filled tortellini or ravioli
2 - tablespoons chopped fresh oregano
1 - 2 - tablespoons whipping cream
1/2 - cup grated Parmesan cheese

DIRECTIONS
 In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

NUTRITION FACTS (Tuscan Tortellini Soup)